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As the bar manager at Eastern Standard and Island Creek Oyster Bar, Jackson Cannon may not have reintroduced Boston to classic cocktails (that credit can only go to John Gertsen of Drink and No. 9 Park). But you could easily assert that as the largest, busiest, and arguably best craft cocktail bar in the city, Eastern Standard has done more to popularize these drinks than anywhere else.

Jackson describes the Jack Rose as "a lost classic," and it's got quite a lineage.

Constructed with house-made grenadine (surprisingly easy to make), Laird's Applejack, a bit of lemon, and a dash of Peychaud's bitters, it's spirit forward with a refreshing fruity undercurrent that makes it really easy to drink.

For the grenadine, combine two parts pomegranate juice (like POM) and one part white sugar in a saucepan, cooking it over medium high heat until it comes to just below a simmer. Adjust the flame so that it starts evaporating, but doesn't actually bubble. Let it reduce in this way until it reaches a deep purple with a slight rust color around the edges. Transfer it to a clean container, and add orange blossom water to taste. Cool it, and store it in a sealed container in the refrigerator for up to a few weeks.

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.

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